Qualifying: Average home-cook/chef cut & chop a fresh & a frozen 20 lbs turkeys. Afterward edge degradation must be limited to microscopic in magnitude(barely visible = maximum). i.e. still has a working edge.

4 thoughts on “CWF HT Stainless Sleaver”

Another idea that might replace the first after reading this post. A pure slicer at 0.005-0.008″ with around 12 degree angle that can slice through chicken bones without significant edge degradation or microchipping (basically creating an ultimate kitchen knife) vs a heavier knife that can do turkey bones. A “laser gyuto” that can handle some stress. I like it! What do you think?